A few things that came into my mind when thinking of making tasty rasam...-Don't let it boil over, switch off the heat right when it is boiling up.-Chopped cilantro garnish- Use a tsp or 2 of ghee for the seasoning instead of oil or a combination of ghee & oilOne word of caution while using the "eeyachombu" is to transfer the rasam to another container immediately after cooking as there is a possibility of lead poisoning.